2. Take out the quick-frozen spring rolls from the refrigerator and unpack them for later use. Add 500 ml of cooking oil to the pot and heat it over high fire. 1 minute or so, put the chopsticks without moisture into the oil pan to test the oil temperature, and dense bubbles appear around the chopsticks, so you can make spring rolls. Turn to medium heat to avoid oil leakage, and put the spring rolls into the pot one by one from the side of the pot (not enough, one bag can be fried twice). Turn the spring rolls over with chopsticks in the middle, and the straps are golden on both sides. Then take out and drain the oil, cool it and serve.